Spicy Spinach MuChim

시금치 고추장 무침, SiGeumChi GoChuJang MuChim

This is one of the many Korean spinach side dishes. The combination of red pepper paste and soybean paste give the spinach a unique and delicious flavor. It is good for the busy daily life because it only takes a couple of minutes to make. Adjust the amount of red pepper paste and soybean paste to your tastes. Spinach is a very healthy vegetable, so try this tasty and healthy side dish someday. 😀

Directions

In about 5 cups of boiling water, add ¼ tsp of salt. The salt helps to keep the spinach green while cooking.

Add the spinach. Boil it for about 30 seconds to 1 minute on high, depending on the size of the pieces. When the spinach starts to become soft (not crunchy anymore) and when it becomes a nice darker green color, it is done. Don’t overcook it, or it will lose its nutrition and become a brownish color.

After boiling the spinach, rinse it in cold water twice, drain the water, and then squeeze it. Cold water also helps to retain the color of the spinach.

Serve this side dish with rice, soup, and other Korean side dishes. You can keep it for several days in the refrigerator. However, this recipe yields about 2 servings, which is only enough for one two-person meal. Increase the amount to get leftovers. 😉 Thanks.

Had some leftover frozen spinach and tried this recipe. Loved it, it’s simple to make and delicious. Next time I think I’ll leave just a little bit of moisture in the spinach, I squeezed it too much and made it a little dry. Thank you for this recipe.

have a great day!this is my frst time to dscover your blog and i love it,so nice to know how to cook some korean foods,and i found u,tnx somuch for sharing!also this is my one of my fav.side dishes spinach..more power..

Hi! I’m Aeri Lee. Welcome to my website where I show you how to make delicious Korean food along with teaching a little Korean, sharing family moments with you, and other things. Read more about me and this website here.